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Autumn Wild Rice Rissoles

What's a rissole? The name comes from the French word rissoler, meaning "to brown." These yummy wild rice patties are studded with herbs, pecans, and dried cranberries, and browned to crispy perfection. Don't be daunted by all the fresh herbs on the ingredients list; most supermarkets stock a fresh herb mix that contains just enough sage, thyme, and rosemary for this recipe.

Instructions:

1. Stir together wild rice, brown rice, onion, dried cranberries, artichoke hearts, pecans, oil, sage, thyme, and rosemary in large bowl. Fold in eggs, then cracker crumbs. Season with salt and pepper, if desired. Shape mixture into 12 1/4-cup patties. (At this point, rissoles can be chilled up to 24 hours.)

2. Heat 1 tsp. olive oil in nonstick skillet over medium heat. Add 4 patties to hot skillet, and cook 3 to 4 minutes, or until browned and crispy on 1 side. Flip patties, and cook 3 to 4 minutes more, or until browned and crispy on second side. Repeat with remaining patty mixture until you have 12 patties. Serve each patty topped with 1 Tbs. cranberry sauce.

Nutrition Information:

Comments on this Recipe

Comment by emily

to make them vegan i'd suggest cooking them in a muffin tin as they don't hold together very well even with the eggs to bind them. why don't you try using flax meal instead of the eggs. 1 tbs flax meal + 3 tbs water= 1 egg! soak the meal in water until it turns gooey. the taste of the flax would go great i think!

Very yummy! Great with cranberry sauce made with ginger. The patties are fragile until they start to brown, but once I got the hang of making them(I use a shallow 1/4 c measuring cup to help form them)it became easy. I've made them several times already this fall and, while fantastic as written, it also works with quinoa instead of the brown rice and mushrooms in place of the artichokes. I made these along with cranberry sauce to take to a Thanksgiving dinner as a vegetarian alternative and they smelled so good while reheating that all the meat eaters tried them.. two (committed omnivores) even decided to totally abstain from eating the turkey to eat more of the rissoles! Nobody touched the oyster stuffing (the traditional one for the family). Even though I was the only vegetarian there this year, I should have made a double batch!

I've made these twice now, they are so delicious. The 2nd time, I didn't happen to have cranberry relish so I used mango chutney and it was fabulous.
Both times, instead of making separate batches of brown and wild rice, I use a pre-packaged brown/wild rice mixture sold by Lundberg Farms.

I love these...to make it easier, I sprayed a muffin tin with high heat canola and packed the ingredients in the cups. Bake for 30 minutes at 375 F. I package 2 in zip bags for a quick side dish during the week. The recipe makes 10 to 12 standard sized muffins.

Very tasty. I made them this week as a test run for Thanksgiving. They passed the meat-eating-husband test with flying colors. I'll plan on making them for Thanksgiving and am now going to give the muffin pan idea a try. Last minute browning on Thanksgiving day could get a little hairy I'm thinking. The cranberry relish was great as well. My husband, who swears he hates cranberry sauce, loved it. It's a good balance of citrus, clove and ginger.

I couldn't get these things to stick together, so they turned out to be very yummy fried rice! Neither I or my husband like onions, so I used half of what was called for. They were still a little oniony for us - onion haters may want to use even less than half. I would make this again, even if it did turn out as fried rice. ^_^

Vegan - egg substitute: "The general rule of thumb while baking with tofu is using 1/4 cup for each egg replaced and it has to be blended until very smooth. Baked goods won’t brown as they do while baking with eggs and the end product will be very moist and heavy."
Read More: http://www.egglesscooking.com/2008/09/10/egg-replacement-baking-event/

After making these tonight I am sure they would make a fantastic and unique alternative to stuffing at Thanksgiving. Instead of eggs I used arrowroot powder mixed with water and they held together perfectly. I do not think tofu would work well because they need a binding ingredient.
I have discovered that when you are baking, powdered egg replacer (I use Bob Red's Mill) works well but when you are frying (as in this recipe) you need a binder and arrowroot powder mixed with water is quite effective. I use about 3 tablespoons of powder for one egg and about the same amount of water.
I can't wait to try this at Thanksgiving.
I also used a pre-packaged wild and basmati rice blend from Trader Joe's.